This meal was so delicious I had it two nights in a row. Salads don’t have to be just lettuce and tomatoes. Fruits and seeds make a salad shine! So don’t be afraid to use them.
Another key to creating variety in salads is texture. It can make all the difference to a vegetable. Think of a carrot stick versus some finely grated carrot. They’re almost two different flavours. So for this dish I used one of my favourite kitchen tools, a Spiralizer. It’s a must have in the raw food kitchen. It turns any solid vegetable into long curly noodles. Which makes food so much more fun!
Just use the quantities that you feel like. Lots of noodles, with the extras as garnishing. For the sauce just play around with the quantities to have it as sweet or as spicy as you like.
red cabbage
carrot
daikon radish
zucchini
pumpkin seeds
sunflower
seeds
mandarins
currants
avocado
For the dressing:
lemon juice
raw honey
toasted sesame oil
cayenne pepper
sea salt
Soak the seeds in water for a few hours. Drain and rinse. If you have a dehydrator you can dehydrate the seeds for a crunchy texture, but they will still work fine as is.
Spiralize or grate the carrot, daikon and zucchini
Use a mandoline to finely slice the red cabbage, if you
don’t have a mandolin, just use a large knife.
Peel the mandarins and divide into segments. Dice segments into thirds.
Dice the avocado and mix with the currants and the rest of the ingredients.
Whisk the dressing
ingredients together and drizzle over the salad. If you have time, let the dish sit for an hour or more to marinade. This will intensify the flavor and soften the vegetables.
- mandarins [4]
- noodles [5]
- salad [6]
- spiralizer [7]
